Carrot Gingerbread Muffins

• 1/2 cup golden raisin
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup fancy molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup 1% plain yogurt
• 2 cups shredded carrots

1. In small bowl, sprinkle 2 teaspoons water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to cool.
2. In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
3. In large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, one at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.
4. Bake in 350F oven until cake tester inserted in center comes out clean, about 25 minutes. Transfer to rack; let cool.

golden raisin, flour, ground ginger, cinnamon, baking powder, baking soda, salt, ground nutmeg, ground cloves, unsalted butter, brown sugar, sugar, fancy molasses, vanilla, eggs, yogurt, carrots

Taken from www.food.com/recipe/carrot-gingerbread-muffins-435339 (may not work)